Wednesday, 16 May 2012

Just desserts – baked toffee cheesecake

I made this
cheesecake for mothers day this weekend. It’s a calorie-fest, which is what
all desserts should be. We got 12 wedges from this.

Baked toffee cheesecake

I’d never made toffee before, but given how
simple it is, I will make it again. And I will definitely make the cheesecake
again, even though I’m not a huge fan of them usually. There was not a very
strong taste of toffee from the cake itself, so you could always double the
amount of toffee you make and add the extra to the mixture.

Toffee cheesecake

Ingredients

For the base

250g dinosaur biscuits (I used the ones in
the yellow box. The original recipe uses chocolate digestives)

75g butter

(the original recipe has 100g pecans and
150g biscuits but as one of the party has a nut allergy, I left these out)

For the filling

375g caster sugar

4 tbsp cold water

150g white chocolate, broken into squares

600g full-fat cream cheese

150ml double cream

2 free-range egg yolks

4 free-range eggs

For the topping

300ml double cream

Line a baking tray with greaseproof paper
and lightly oil a 23cm/9in springform cake tin.

Put the biscuits into a food processor and
blend to a coarse powder. Alternatively, put them in a bag and bash them with a
rolling pin. Melt the butter in a small pot and pour into the food processor
with the motor running. Blend until the biscuits and butter are thoroughly
combined.

Place the crumb mixture into the cake tin.
Spread evenly over the base and press down lightly with the back of a spoon.
Place the tin in the fridge and leave the base to set while you make the
filling.

For the filling, put 200g/7oz of the caster
sugar in a saucepan with the cold water and heat gently until the sugar dissolves,
stirring occasionally. Bring the liquid to the boil and cook for 4-5 minutes
without stirring until the sugar syrup turns a deep golden brown. Swirl the
caramel around the pan gently as it bubbles.

Bubbling water and sugar, waiting to go brown

As soon as the caramel is the colour of
toffee, remove from the heat and carefully pour onto the lined baking tray.
Tilt the tin so the caramel covers the base evenly. Leave to cool and set –
this only takes a few minutes.

Melt the chocolate in a heatproof bowl over
a pan of simmering water. Take off the heat and leave to cool for 20 minutes,
but do not allow to set.

Melted white chocolate

Preheat the oven to 180C/350F/Gas 4 and
boil a kettle of water.

Put the cheese, cream, remaining sugar, egg
yolks and eggs in a food processor and blend until smooth. Gradually add the cooled
chocolate with the motor running and blend until just mixed.

Crushed toffee

Crush the hardened caramel into small
shards using the end of a rolling pin. Fold half of the caramel into the cheese
mixture and pour gently on to the biscuit base. (Keep the rest on the tray,
lightly covered with clingfilm in a cool place. Do not put in the fridge or the
moisture will cause the caramel to soften).

Put a large piece of aluminium foil on the
work surface. Place the tin in the centre of the foil and bring up the sides to
create a foil bowl around the cheesecake.

Place in a medium-sized roasting tin and
add enough just-boiled water to rise 2cm/¾in up the sides of the tin. Carefully
place the roasting tin in the centre of the oven and bake for 45-50 minutes.
The cheesecake is ready when it is almost, but not fully, set.

When the cheesecake is ready, turn off the
oven but leave the cheesecake inside for a further 30 minutes. (This will help
prevent the surface cracking as the cheesecake cools).

Lift the cake tin from the water and peel
off the foil. Put the cheesecake in the fridge, cover and chill for at least
two hours before serving.

To serve, carefully release the tin and
slide the cheesecake onto a flat serving plate or cake stand, using a palette
knife to help you. Whip the cream until soft peaks form and spoon in big fluffy
clouds over the cheesecake. Scatter the remaining shards of caramel on top.
Serve in wedges.

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About Me

Hello! I'm Katie, and I've been living in Belgium for about ten years. Belgian food is delicious, but sometimes you just need something that reminds you of home. Finding this can pose a problem in Belgium, so I often make this from scratch. I don't grow our own or milk cows or anything like that, but I do cook with food that my grandmother would recognise.
I also love Asian and Indian food and I often make this too (it’s the only way to guarantee you get the spiciness you need!). I try to cook low-fat, although some things I just refuse to meddle with (such as sticky toffee pudding). I'll be blogging about my kitchen (mis)adventures here.

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